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Korean Journal for Food Science of Animal Resources|September 13, 2018
Quality Characteristics of Low-salt Chicken Sausage Supplemented with a Winter Mushroom PowderKyung Jo, Juri Lee, Samooel Jung
Food Chemistry|May 14, 2016
Detection of malondialdehyde in processed meat products without interference from the ingredientsSamooel Jung, Ki Chang Nam, Cheorun Jo
Food Chemistry|July 19, 2024
The impacts of freeze-drying-induced stresses on the quality of meat and aquatic products: Mechanisms and potential solutions to acquire high-quality productsSeonmin Lee, Seokhee Han, Kyung Jo, et al.
Food Chemistry|May 31, 2024
Tracking bioactive peptides and their origin proteins during the in vitro digestion of meat and meat productsSeonmin Lee, Kyung Jo, Yun-Sang Choi, et al.
Food Chemistry: X|September 2, 2025
Thermal denaturation of porcine myofibrillar proteins at different heating temperatures: A focus on the surface hydrophobicitySeonmin Lee, Kyung Jo, Soeun Kim, et al.
Korean Journal for Food Science of Animal Resources|May 20, 2016
Postmortem Aging of Beef with a Special Reference to the Dry AgingMuhammad I Khan, Samooel Jung, Ki Chang Nam, et al.
Food Chemistry|September 20, 2020
Comparison of the in vitro protein digestibility of Protaetia brevitarsis larvae and beef loin before and after defattingSeonmin Lee, Kyung Jo, Hae In Yong, et al.
Heliyon|May 8, 2023
Changes in beef protein digestibility in an in vitro infant digestion model with prefreezing temperatures and aging periodsSeonmin Lee, Kyung Jo, Hyun Gyung Jeong, et al.
Food Chemistry|February 14, 2025
Role of lipids in beef flavor development: A review of research from the past 20 yearsSeonmin Lee, Kyung Jo, Min Kyung Park, et al.
Journal of Animal Science and Technology|June 23, 2020
Quality characteristics of the enhanced beef using winter mushroom juiceYun-Sang Choi, Kyung Jo, Seonmin Lee, et al.
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